The Science of Umami: Why Some Foods Taste So Good.

Umami, often described as savory or meaty, is known as the fifth basic taste alongside sweet, sour, salty, and bitter. This taste sensation was first identified by Japanese chemist Kikunae Ikeda in the early 20th century, who pinpointed it as a distinct taste different from the four basic tastes previously recognized.

Umami is characterized by its ability to enhance and round out flavors in a way that is different from other tastes. It is commonly found in foods such as tomatoes, Parmesan cheese, mushrooms, and soy sauce, adding a depth and richness to dishes. This taste comes from the presence of glutamate, an amino acid that binds to specific receptors on the tongue, signaling the presence of umami to the brain.

The discovery of Umami as the fifth basic taste

Umami was officially recognized as the fifth basic taste in the early 20th century. It was first identified by Japanese scientist Kikunae Ikeda in 1908, who noticed a distinct savory flavor in foods like tomatoes, cheese, and meat. Intrigued by this unique taste, Ikeda conducted research to isolate the compound responsible for umami.

Through his studies, Ikeda discovered that the source of umami was glutamate, an amino acid found in many foods. He also found that inosinate and guanylate, other compounds commonly present in foods like meat and mushrooms, could enhance the umami taste. These findings led to the understanding that umami played a crucial role in enhancing and balancing flavors in food, contributing to the complexity of taste experiences.

What is Umami?

Umami is a savory taste that is one of the five basic tastes, along with sweet, sour, bitter, and salty.

How is Umami different from other tastes?

Umami is often described as a meaty or brothy taste that enhances the overall flavor of food. It is different from the other tastes in that it is not as easily recognizable and is more subtle.

When was Umami discovered as the fifth basic taste?

Umami was officially recognized as the fifth basic taste in 2002 by the international scientific community.

What foods contain Umami?

Foods that are high in Umami include tomatoes, mushrooms, soy sauce, Parmesan cheese, and anchovies.

How does Umami affect our taste perception?

Umami enhances the overall flavor of food by adding depth and complexity. It can make food taste more satisfying and delicious.

Can Umami be found in processed foods?

Yes, Umami can be found in many processed foods due to the addition of monosodium glutamate (MSG), a flavor enhancer that brings out the Umami taste.